NCL 2.0

I normally don't publish press releases verbatim, but this one made sense to. NCL is working to upgrade their product, from cabin comfort to dining quality. I look forward to these changes.

Many of the amenities being announced I had the pleasure of experiencing on the Norwegian Pearl in October during my company's National Conference - the concierge service through telephone, the cabin amenities such as the canapes, and lunch in Cagney's for example. It did definitely make the "freestyle" experience more workable. Certainly an incentive to book at least a balcony for the "at your service" reservation service, and the mini-suites and suites for the other added benefits.

Here's the details on the changes:

On board the newly christened Norwegian Gem, Norwegian Cruise Line (NCL) yesterday announced a "Freestyle 2.0" fleet-wide enhancement program, which is already being rolled out and will be completed in 2008. The enhancements include a major investment in the dining experience; an upgrade of staterooms; new onboard activities; additional recognition, service and amenities for balcony, suite and villa guests; and a relaunch of a tiered Latitudes past guest recognition program. NCL said the initiative has been driven by feedback from guests and travel agents and has been enabled by Apollo Management's $1 billion investment in NCL and Star Cruises' continued commitment and vision.

New Freestyle 2.0 dining highlights include an increased investment in food of $50 million, equating to a 20 percent increased investment in food per passenger per day plus major fleet-wide capital investments; "Lobster Galore," which includes lobster in the main restaurant on multiple days and in one restaurant every night of the cruise; a signature specialty dish in every restaurant, such as a 48-ounce Porterhouse in Cagney's Steakhouse; and a chocolate fondue tower in the action station buffet restaurant; tablecloths, muted lighting and enhanced service in the action station restaurant; lunch on sea days in one or two alternative restaurants; a new and expanded room service menu; a welcome aboard glass of sparkling wine; samplings from the specialty restaurants on embarkation day; major hardware investment on all buffets in the Norwegian Gem and Norwegian Pearl action station restaurant; and a back-of-house investment to refine the reservations process and system.

In staterooms, improvements include upgraded bedding, sheets, pillows, duvets, towels and bathrobes; upgraded amenities including coffee maker and expanded TV offerings; and the addition of sofa beds to suite categories. Balcony and mini-suites will get a colored key card for shipwide recognition; an "at-your-service" hotline; a separate check-in for balcony and mini-suite guests; a personal escort to accommodations; and priority disembarkation. Suites and Villas will get concierge and butler service; welcome champagne; upgraded canapés everyday; private breakfast/lunch in Cagney's Restaurant; an exclusive concierge lounge; priority disembarkation and restaurant reservations; and butler presence and private breakfast/lunch in the Courtyard.

Onboard activity enhancements include additional educational, entertainment and lifestyle programs called "NCL ‘U'," new classes such as Improv, organic cooking, bartending, sommelier, etc.; an enhanced health and wellness program; an enhanced pool deck experience; drink flags to call for service on all deck chairs; and Evian spritz, cold towels and quiet times by the pool. The Latitudes program will soon include various tiers rewarding spend and frequency; a new range of benefits; and a staffed concierge lounge for Latitudes members. Freestyle 2.0 enhancements will begin rolling out immediately and will be largely implemented by summer 2008.